Todd English Quotes

21 quotes in 506 categories

• They want to go to the bar and eat a few snacks, have a couple of cocktails or glasses of wine, and go home. People…
• All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium can…
• Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I…
• I believe in eating smaller meals more often throughout the day to keep the metabolism going. Don't deprive yourself, just make better choices. At 50…
• Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.
• I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how do…
• I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued…
• Like anything, you don't force kids to cook. It just becomes part of life - have them be around it, keep them informed - talk…
• Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
• I'm definitely nervous and excited. I feel like I've been playing off-Broadway, not to say that Boston doesn't have a great theatre district or great…
• Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in…
• Absolutely, there is a connection between food and love. I always say, when there's love in my heart or I'm feeling particularly good, the food…
• My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.
• I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There…
• I call it an old-fashioned seafood house for the new millennium. We are trying to update what we know as old fish houses and places…
• It's wild how chefs have become like rock stars.
• I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also…
• I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We…
• We have a training period; we have certain guidelines and structure. You can't hire talented people and stifle them. That's not the way it works…
• Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing with…

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